Does it get any better than slow cooked short ribs? Fall apart tender, packed with flavor, and so freaking delicious! Just as good as eating them is smelling them slow cook all afternoon long. Don’t expect any leftovers from this one!
During the winters, this hearty meal can warm and fill you right up. I am sure you have eaten this meal while at a restaurant, but do not fear, it can easily be created at home. All you need is a little time. Low and slow always wins with this one.
Obviously this is typically served with mashed potatoes and some veggies, but one of my favorite ways to use the meat is in this Short Rib Lasagna Recipe! Let’s talk about the prep and other sides.
Short Ribs – Do you have to use bone-in, no… but it is way better if you do. The most important part in this cook (in my opinion) is the sear. DO NOT SKIP. It locks in the flavor and helps get that nice and tender finish.
Red Wine – I usually use a Pinot Noir, but really any non-fruity red wine will do. Make sure to not use anything too expensive, 2 cups is a lot. Save the good stuff for drinking!
Sides – The classics are mashed potatoes, carrots, mushrooms, and topping with some gravy. Nothing wrong with that pairing (I do it all the time). Some alternative sides or uses for the meat:
- Rice
- Pasta
- Roasted Broccoli
- or use in Tacos!
Lastly, don’t feel like shopping at the grocery store? All of my recipes can be shopped on my store at Jupiter! You can select the ingredients and brands you want, remove any ingredients you already have at home, and Door Dash will deliver everything right to your door – Shop Here!
Equipment
- Dutch Oven
Ingredients
- 3 lb Bone-in Short Rib
- 2 T Olive Oil
- 1 Onion, diced
- 4 Cloves Garlic, minced
- 2 C Red Wine
- 2 Sprigs Rosemary
- 2 C Beef Broth
- 2 t Salt
- 1 t Pepper
Instructions
- Season all sides of the ribs with salt and pepper
- In your Dutch oven, heat 1T oil and then sear each side for a few minutes until a nice crust is formed. You may need to do the meat in 2 batches
- Add 1T oil and the onion, cooking for 5 minutes
- Next add the garlic and wine, deglazing the pan and bringing to a simmer
- Add the salt, pepper, and rosemary. Cook for 3 minutes and then add the beef broth
- Add the short ribs and bring the meat to a simmer. Then cover and reduce the heat for 3-4 hours until they are pull apart tender
